College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China.
Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China.
Food Chem. 2022 Mar 1;371:131122. doi: 10.1016/j.foodchem.2021.131122. Epub 2021 Sep 15.
Tea seed oil is rich in phenols with good antioxidant capacity. However, the antioxidant capacity evaluation of tea seed oil polyphenols is not deep enough, which mainly focusing on the evaluation of the chemical system. Thirty-nine phenols were tentatively identified by UPLC-ESI-MS/MS analysis, including flavonoids and phenolic acids. The antioxidant capacity of phenol extracts was investigated in vitro and in vivo. The chemical assays showed the extracts had good proton and electron transfer capabilities. The CAA assay indicated the IC of the extracts was 77.93 ± 4.80 µg/mL and cell antioxidant capacity of the extracts was 101.05 ± 6.70 μmol·QE/100 g of oil. The animal experiments suggested phenol extracts could significantly improve the organ index, reduce malondialdehyde content, and increase superoxide dismutase, glutathione peroxidase and total antioxidant capacity (p < 0.05). This study was contributed to the antioxidant capacity of phenol extracts of tea seed oil by comprehensive evaluation.
茶籽油富含具有良好抗氧化能力的酚类物质。然而，茶籽油多酚的抗氧化能力评价还不够深入，主要集中在化学体系的评价上。通过 UPLC-ESI-MS/MS 分析，共初步鉴定出 39 种酚类物质，包括类黄酮和酚酸。体外和体内研究了酚提取物的抗氧化能力。化学分析表明，提取物具有良好的质子和电子转移能力。CAA 测定表明，提取物的 IC 为 77.93±4.80μg/mL，提取物的细胞抗氧化能力为 101.05±6.70μmol·QE/100g 油。动物实验表明，酚提取物能显著提高器官指数，降低丙二醛含量，增加超氧化物歧化酶、谷胱甘肽过氧化物酶和总抗氧化能力（p<0.05）。本研究通过综合评价，为茶籽油酚提取物的抗氧化能力提供了依据。
